jjones17
Well-Known Member
Hello everyone in brewing world! I have been dabbling in the fine art of AG brewing, and have come to a crossroads. I would like to emplore improving the body of some of the beers I have made using a few different methods.
In my tinkering, I have been noticing there is quite a bit of information that supports the fact that:
1) The Higher the mash temp, the more dextrins in the wort
2) The thicker the mash (water to grain ratio), the more dextrins in the wort
Now, I guess it might be helpful to know what other peoples experiences are on these two different methods. Do they affect the body in different ways? Is one method preferred over the other, notwithstanding one could do BOTH to end up with a rootin' tootin' sweetish beer.
Anyway, I thought the topic was a worth while discussion.
Thoughts? Experiences?
EDIT: Sorry about that, I amended the #2 factor above
In my tinkering, I have been noticing there is quite a bit of information that supports the fact that:
1) The Higher the mash temp, the more dextrins in the wort
2) The thicker the mash (water to grain ratio), the more dextrins in the wort
Now, I guess it might be helpful to know what other peoples experiences are on these two different methods. Do they affect the body in different ways? Is one method preferred over the other, notwithstanding one could do BOTH to end up with a rootin' tootin' sweetish beer.
Anyway, I thought the topic was a worth while discussion.
Thoughts? Experiences?
EDIT: Sorry about that, I amended the #2 factor above